Recipe of the Week

Bakery Pizza

baked pizza


  • 1 1/4 cups warm water
  • 1 teaspoon active dry yeast
  • 3 cups bread flour
  • 1 1/2 teaspoons fine salt Salt
  • 1/4 cup olive oil, divided Sauce:
  • 1 (28 ounce) can plain crushed tomatoes
  • 1 (14 ounce) can pizza sauce
  • Cheese: 8 ounces low-moisture whole-milk mozzarella, very thinly sliced
  • 1/4 cup grated Pecorino Romano cheese

  • Directions:

  • Prep 25 m Cook 15 m Ready In 2 h 20 m
  • Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment.
  • Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
  • Grease a large bowl lightly with olive oil.
  • Form dough into a tight ball and lightly grease the top.
  • Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
  • Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
  • Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil.
  • Press dough into the bottom.
  • Prick dough all over with a fork.
  • Arrange mozzarella cheese slices over dough; cover with 1 cup sauce.
  • Sprinkle Pecorino Romano cheese on top.
  • Drizzle remaining olive oil over pizza. Let pizza rise in a warm area until puffy, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes.
  • Cool in the pan for 5 minutes before slicing into squares.